These Turkey Chimichangas offer a lighter twist on a classic Tex-Mex favorite. Ground turkey is browned and simmered with taco seasoning and water for a savory, aromatic filling. A dollop of fat-free sour cream is stirred in to create a rich, creamy texture without the heavy guilt. The mixture is then spooned into flour tortillas, folded tightly, and pan-fried until crisp and golden on both sides. Serve warm with extra sour cream and salsa for dipping. This dish is perfect for a quick weeknight dinner or a satisfying lunch that the whole family will enjoy. It&# 226;ÂÂs hearty, flavorful, and comes together in under 40 minutes.
Turkey Chimichangas
Description
These Turkey Chimichangas offer a lighter twist on a classic Tex-Mex favorite. Ground turkey is browned and simmered with taco seasoning and water for a savory, aromatic filling. A dollop of fat-free sour cream is stirred in to create a rich, creamy texture without the heavy guilt. The mixture is then spooned into flour tortillas, folded tightly, and pan-fried until crisp and golden on both sides. Serve warm with extra sour cream and salsa for dipping. This dish is perfect for a quick weeknight dinner or a satisfying lunch that the whole family will enjoy. It&# 226;ÂÂs hearty, flavorful, and comes together in under 40 minutes.Ingredients
Directions
-
In a large skillet, cook ground turkey over medium heat until browned and no longer pink, breaking it apart with a spoon. Drain any excess fat.
-
Stir in the taco seasoning mix and water.
-
Bring the mixture to a boil, then reduce heat to low.
-
Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
-
Remove the skillet from heat and stir in 1 cup of the fat-free sour cream.
-
Place 1/3 cup of the turkey mixture in the center of each flour tortilla.
-
Fold the sides of the tortilla inward over the filling, then roll up tightly to enclose completely.
-
Heat a large nonstick skillet over medium-high heat and spray with cooking spray.
-
Place 4 chimichangas seam-side down in the skillet and cook until golden brown and crisp on both sides, turning once.
-
Transfer cooked chimichangas to a plate and repeat with remaining chimichangas, adding more cooking spray as needed.
-
Serve warm with the remaining sour cream and salsa on the side.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 319.3kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 2.2g12%
- Cholesterol 132.3mg45%
- Sodium 2234.7mg94%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 1.1g5%
- Sugars 2.3g
- Protein 47.9g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra crispiness, you can bake the chimichangas at 400ðF (200ðC) for 10-12 minutes, flipping halfway through, instead of pan-frying.
Ensure the tortillas are sealed well before cooking to prevent the filling from leaking out during frying.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to maintain crispiness.
You can add diced bell peppers, onions, or black beans to the turkey mixture for extra flavor and texture.
